Wheatfield's Cranberry-Pecan Sourdough Bread

Discovered this recipe on the KANSAS! Magazine website in their “Recipe” section, a collection of recipes that have been featured in past editions of the magazine (it was posted in Nov. 2012). It was provided by Wheatfield’s Bakery in Lawrence (904 Vermont St.) and since it is one of our favorite bakeries and breads, I had to give their recipe a try! (I’ve added a few on my comments in parenthesis.) 

WHEATFIELD'S CRANBERRY-PECAN SOURDOUGH BREAD   Yield: 2 loaves

2 cups Sourdough Starter (here’s a link to our recipe for Sourdough Starter)

¾ cup dried cranberries + hot water to cover

1 ¼ cups warm water (105-115°F)

1 cup whole-wheat flour

4 cups all-purpose flour

1 tablespoon salt

1 package active dry yeast

¾ cup chopped pecans

1. Put Sourdough Starter in a medium bowl and let stand for 30 minutes. 
2. In a small bowl, cover cranberries with hot water; let stand for 30 minutes. 

   

   Cranberries are plumping in hot water & sourdough in being allowed to come to room temp.

3. Add the 1 ¼ cups warm water to the starter and stir until combined. 
   
4. In a large mixing bowl of a freestanding, heavy-duty electric mixer (such as a Kitchen Aid), combine flours, salt and yeast. 
   
5. Pour starter mixture into flour mixture. Using a wooden spoon, stir until combined.
   
6. Using dough-hook attachment, knead dough on low speed for 4 minutes. (My dough started to break down at this point so I sprinkled in a little flour—just enough so that it would hold its shape as it was being kneaded).

   

   I added a little more flour when dough started to break down.

7. Knead on high speed for 4 minutes more. 
8. Drain cranberries. 
9. Add cranberries and pecans to dough. Knead on low speed about 1 minute until well distributed. (or knead by hand for 3-5 minutes). If dough is too sticky, knead in up to ¼ cup more flour. Dough should be smooth, but still sticky, after kneading. 
   
10. Shape into a ball. Place in large, greased bowl. Cover bowl with plastic wrap; let rise in a warm place until nearly double (1 ½ to 2 hours)
    
    
    
    
11. Turn dough out onto a heavily floured surface; divide dough in half (handle very gently, trying not to disturb air bubbles.) Using floured hands, gently from each half into a ball. 

    

    Dough after proofing for 1 1/2 hours.

    
12. Cover each with large bowl or plastic wrap; let rest for 30 minutes. 
    
    
    
13. Using floured hands, gently shape each ball into a 6-inch-round loaf. 
    
14. Place in two greased 8 X 1 ½-inch round baking pans. Cover; let rise in a warm place until doubles (30-45 minutes). 
15. With a very sharp knife, make 3 or 5 diagonal slashes on top of each loaf. 
16. Bake in a preheated 400°F oven for 25-30 minutes or until deep, golden brown. Immediately remove from pans. (Instant read thermometer inserted in center of loaf should read 190-200°F.)
17. Cool on wire racks.
    

Recipe without photos . . .

WHEATFIELD'S CRANBERRY-PECAN SOURDOUGH BREAD   Yield: 2 loaves

2 cups Sourdough Starter (here’s a link to our recipe for Sourdough Starter)

¾ cup dried cranberries + hot water to cover

1 ¼ cups warm water (105-115°F)

1 cup whole-wheat flour

4 cups all-purpose flour

1 tablespoon salt

1 package active dry yeast

¾ cup chopped pecans

1. Put Sourdough Starter in a medium bowl and let stand for 30 minutes. 
2. In a small bowl, cover cranberries with hot water; let stand for 30 minutes. 
3. Add the 1 ¼ cups warm water to the starter and stir until combined. 
4. In a large mixing bowl of a freestanding, heavy-duty electric mixer (such as a Kitchen Aid), combine flours, salt and yeast. 
5. Pour starter mixture into flour mixture. Using a wooden spoon, stir until combined.
6. Using dough-hook attachment, knead dough on low speed for 4 minutes. (My dough started to break down at this point so I sprinkled in a little flour—just enough so that it would hold its shape as it was being kneaded).
7. Knead on high speed for 4 minutes more. 
8. Drain cranberries. 
9. Add cranberries and pecans to dough. Knead on low speed about 1 minute until well distributed. (or knead by hand for 3-5 minutes). If dough is too sticky, knead in up to ¼ cup more flour. Dough should be smooth, but still sticky, after kneading. 
10. Shape into a ball. Place in large, greased bowl. Cover bowl with plastic wrap; let rise in a warm place until nearly double (1 ½ to 2 hours).
11. Turn dough out onto a heavily floured surface; divide dough in half (handle very gently, trying not to disturb air bubbles.) Using floured hands, gently from each half into a ball. 
12. Cover each with large bowl or plastic wrap; let rest for 30 minutes. 
13. Using floured hands, gently shape each ball into a 6-inch-round loaf. 
14. Place in two greased 8 X 1 ½-inch round baking pans. Cover; let rise in a warm place until doubles (30-45 minutes). 
15. With a very sharp knife, make 3 or 5 diagonal slashes on top of each loaf. 
16. Bake in a preheated 400°F oven for 25-30 minutes or until deep, golden brown. Immediately remove from pans. (Instant read thermometer inserted in center of loaf should read 190-200°F.)
17. Cool on wire racks